The delicious black pepper steak is inseparable from the perfect combination of black pepper juice and sauce. These two sauces seem simple, but they contain subtle blending skills, which make the steak taste better. Let's embark on a journey to explore the production of black pepper juice and clam juice, uncover their The Secret Behind and feel the wonderful encounter on the taste buds.

The mysterious charm of black pepper juice

Black pepper juice, as its name implies, takes the pungent smell of black pepper as the protagonist. In order to make a strong black pepper juice, first of all, you need to choose high-quality black pepper particles. Fresh pepper granules are full of flavor, and the flavor is more intense after grinding, which is the key to making black pepper juice.

Broth is an indispensable foundation when preparing black pepper juice. You can use beef soup or chicken soup to make the taste of black pepper juice stronger. In addition to broth, adding some red wine is also the finishing touch. The sweetness and acidity of red wine can balance the spicy taste of black pepper and make the sauce more layered.

When the broth and red wine are mixed together, add black pepper and simmer. With the increase of temperature, the aroma of black pepper is continuously released, which interweaves with broth and red wine to form a mellow black pepper juice. In order to thicken the sauce, add a little flour or starch and mix well to make the sauce smooth and wrap each steak.

The silky taste of the sauce.

Thicken juice, also called thicken juice, is a common thickener in China cooking, which can make the cut shredded vegetables taste smooth. Mixing sauce is not complicated, but you need to master certain skills and proportions.

Prepare appropriate amount of corn starch or potato starch. The ratio of starch to water is about 1:4, which can be adjusted as needed. Stir the starch and cold water evenly to form a dilute starch paste.

In the process of cooking or stewing, add starch paste and stir with chopsticks or spoon. With the increase of temperature, the starch paste will gradually gelatinize and absorb the soup, making the soup thick and smooth. Pay attention to the control of the temperature. Too large will make the juice agglomerate, too small will affect the thickening effect.

The preparation of thick juice seems simple, but different starch types and proportions will affect its consistency and gloss. With more practice, you can master the secret of preparing the ideal sauce and add silky smoothness to your cooking.

Perfect match, a feast of taste buds

The spicy taste of black pepper sauce and the silky sauce together constitute the soul of black pepper steak. When the black pepper juice poured on the steak is blended with the tender steak, the rich black pepper aroma and the smooth taste of the sauce are intertwined in the mouth, bringing a steady stream of taste bud enjoyment.

It is not difficult to match black pepper sauce with sauce. Mastering some skills and techniques can add professional flavor to your steak cooking. Try to make it yourself, experience the fun of food in the process of cooking, and let the taste buds enjoy the charm of this classic dish.